CN104130900A - Method of fermenting dried lichee liquor with high sugar - Google Patents
Method of fermenting dried lichee liquor with high sugar Download PDFInfo
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- CN104130900A CN104130900A CN201410383053.6A CN201410383053A CN104130900A CN 104130900 A CN104130900 A CN 104130900A CN 201410383053 A CN201410383053 A CN 201410383053A CN 104130900 A CN104130900 A CN 104130900A
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Abstract
The invention relates to a method of fermenting dried lichee liquor with high sugar. The method comprises the following steps: selecting fruits; cleaning; removing peels and denucleating; squeezing and taking juice; filtering; freezing and concentrating; freezing and defreezing; controlling temperature and fermenting; aging; clarifying and filtering; finally, obtaining the dried lichee liquor. According to the method, high sugar fruit juice is frozen and defrozen to separate out part of astringent matters in form of precipitates, so that the obtained dried lichee liquor is strong in fruity aroma, gentle and comfortable and tasty. The alcoholic strength of the dried lichee liquor is 14-15%vol, the content of total sugar is 2-4g/L, the total acid content is 6-7.5g/L (based on tartaric acid), the content of volatile acid is 0.4-0.6g/L (based on acetic acid), and the content of dried extracts is 20-30g/L.
Description
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Technical field
The present invention relates to brewing fruit wine field, particularly a kind of method of high sugar-fermenting lichee dry wine.
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Background technology
Lichee is that Sapindaceae, lichee belong to aiphyllium, the torrid zone, the important fruit tree in subtropics, in China, there is the cultivation history of more than 2000 year, cultivated area and output account for the more than 80% of the world, be the fruit tree of South China's cultivated area maximum, be mainly distributed in the ground such as Guangdong, Guangxi, Fujian, Hainan and Taiwan.The tender succulence of lichee, aromatic flavour, be rich in the nutritive ingredient of multiple needed by human, there is nourishing and pharmaceutical use, be described as the treasure of China.
Litchi spirit is a kind of high-grade alcoholic drink, and it is with a long history, cultural connotation is far-reaching, yet because lichee grows in special geographical environment, its fragrance and local flavor are unstable in the course of processing, have affected the quality of product.Although current low Fruity type lychee wine processing technology has had very large change, but exist, vinosity is oxidizable, fruital easily runs off, and fruit wine color and luster is unstable, the problems such as brown stain easily occur.
Dry-type fruit wine is a kind of drinks being popular on world market.Traditional full juice dry wine raw material is mainly Wine Grape, and the current full juice lichee dry wine wine degree of being brewageed as raw material by lichee is low, astringent taste weight.Chinese patent CN200910192772.9 discloses a kind of brewing method of fresh lichee juice wine.The method is that lichee raw material is first carried out to pre-treatment, then after ultra high temperature sterilization, freeze concentration, carries out very low temperature lengthy fermentation, ageing, fruit juice alcoholization, composite, clarification again, filters, and finally obtains fresh lichee juice wine.Very low temperature lengthy fermentation is in the fruit juice after sterilization, to add be applicable to the active dry yeast of low-temperature epitaxy and contain SO
2food grade sulfurous acid solution, the content in the fruit juice of active dry yeast after sterilization is 200-400mg/L; In 2-12 ℃ of temperature range, ferment, fermentation time is 20-35 days.Because of its technique temperature control adopting and time and foodstuff additive add-on thereof, the fruit wine that its brew goes out, not good enough aspect aromatic, soft, tasty and refreshing.
Summary of the invention
The object of the invention is to overcome the shortcoming existing in prior art, a kind of method of high sugar-fermenting lichee dry wine is provided.The present invention has improved the pol of fruit juice before fermentation by freeze concentration, brews the lichee dry wine that wine degree is higher, and by the freezing of high candy juice and the processing of thawing, has removed the astringent taste material of part, makes wine body soft, comfortable tasty and refreshing.
Technical problem to be solved by this invention is achieved by the following technical programs:
A method for high sugar-fermenting lichee dry wine, comprises the steps:
(1) choose ripe lichee fresh fruit, after the de-core of peeling, squeeze into juice, and add potassium metabisulfite;
(2) the fresh lichee juice squeezing in selecting step (1), and freeze concentration after adding cross-linked polyvinylpyrrolidone (PVPP) to filter;
(3) thaw after above-mentioned fruit juice after concentrated is kept in cold storage 24～36 hours, clarification naturally, removes and precipitates;
(4) adjust acidity, then add fruit wine yeast, make its content reach 200 ~ 300ppm, temperature controlled fermentation;
(5) treat alcoholic strength to 14% ~ 15%vol, sugar degree be take glucose meter as 4g/L is when following, adds potassium metabisulfite to stop fermentation;
(6) naturally after clarification, pour in down a chimney, at 10～12 ℃ of temperature, refrigerate ageing 6～10 months, glue under bentonite, diatomite filtration after cold steady processing;
(7) sterile filling finished product.
Further, the potassium metabisulfite adding in step (1) makes SO
2content be 60 ~ 100ppm.
Further, after the cross-linked polyvinylpyrrolidone adding in step (2), its content is 350 ~ 450ppm.
Further, in step (2), the temperature of freeze concentration is-6～-8 ℃, when sugar degree reaches 220～300 g/L with glucose meter, stops freeze concentration.
Further, the temperature that keeps in cold storage in step (3) is-18～-20 ℃, described in to thaw be that low temperature thaws at 4～8 ℃ of temperature.High candy juice through freezing with thaw clarification after, part astringent taste material is separated out with precipitation forms
Further, in step (4), adjusting acidity is to point in fruit juice concentrate to add tartrate, and total acid content is adjusted to tartrate and counts 6～8 g/L, and leavening temperature is controlled at 8～13 ℃, and fermentation time is controlled at 30～40 days.
Further, the potassium metabisulfite adding in step (5) makes SO
2content be 40 ~ 80ppm.
Further, step adds bentonite in (6), makes its content reach 350 ~ 450ppm.
The lichee dry wine of the method gained of described a kind of high sugar-fermenting lichee dry wine, is characterized in that: alcoholic strength is 14%～15%vol; With glucose meter, total sugar content is 2～4 g/L; In tartrate, total acid content is 6～7.5 g/L; With acetometer, volatile acid content is 0.4～0.6 g/L; Sugar-free extract content is 20～30 g/L.
The present invention has following beneficial effect:
(1) whole brewing process all carries out at a lower temperature, has effectively reduced the loss of nutritive substance and the aroma component of lichee, has suppressed the generation of browning reaction.
(2) by the high candy juice to after freeze concentration, ferment, the higher dry wine of wine degree that can ferment, fruital taste is denseer.
(3) by the freezing of fruit juice concentrate and the processing of thawing, removed part astringent taste material, made brewed dry wine the smell of fruits is very sweet, wine body is soft, comfortable tasty and refreshing.
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Embodiment
Below in conjunction with embodiment, the present invention will be described in detail, and embodiment is only the preferred embodiment of the present invention, is not limitation of the invention.
Embodiment 1:
Choose the black leaf lichee of ripening degree the best, after choosing fruit, rinsing, the de-core of peeling, squeeze into juice, get the new fruit drink of 300 L, add 48 g potassium metabisulfite (SO
2content is about 80 ppm) to prevent Lychee juice oxidation, add the PVPP(content of 120 g to be about 400 ppm) rear clarification filtration.
By clear juice freeze concentration in-4～-8 ℃ of temperature ranges, when fruit juice sugar degree reaches 252 g/L, stop freeze concentration, obtain fruit juice concentrate approximately 180 L.
After being kept in cold storage 36 hours under-18～-20 ℃ of temperature ranges, fruit juice after freeze concentration thaws under 4～8 ℃ of temperature ranges, clarification naturally, and the astringent taste material of part is separated out with the form of precipitation, thereby reduces the bitterness sense of the body of making wine.
In fruit juice concentrate, add tartrate, make total acid content reach 8 g/L(in tartrate), add fruit wine yeast 36 g(after domestication to add rear content to be about 200 ppm), leavening temperature is controlled in 8～10 ℃, and fermentation time is 34 days.
After fermentation ends, alcoholic strength is 14.5%vol, and residual sugar content is 3.2 g/L, adds 21.6 g potassium metabisulfite (SO
2content is about 60 ppm) stop fermenting.
Naturally after clarification, pouring in down a chimney, is 10～12 ℃ of refrigeration ageing 9 months in temperature range, adds glue under 72 g bentonite (content is about 400 ppm), diatomite filtration after cold steady processing, and sterile filling obtains lichee dry wine finished product.
Lichee dry wine alcoholic strength by aforesaid method gained is 14.5%vol, total sugar content is that 3.2 g/L(are with glucose meter), total acid content is that 6.8 g/L(are in tartrate), volatile acid content is that 0.45 g/L(is with acetometer), sugar-free extract content is 28 g/L, and the smell of fruits is very sweet, wine body is soft, comfortable tasty and refreshing.
Embodiment 2:
Choose the black leaf lichee of ripening degree the best, after choosing fruit, rinsing, the de-core of peeling, squeeze into juice, get the new fruit drink of 300 L, add 48 g potassium metabisulfite (SO
2content is 80 ppm) to prevent Lychee juice oxidation, the PVPP(content that adds 120 g is 400 ppm) clarification filtration.
Clear juice, in-4 ℃ of freeze concentration, when fruit juice sugar degree reaches 300 g/L, is stopped to freeze concentration, obtain fruit juice concentrate approximately 180 L.
After being kept in cold storage 30 hours at-18 ℃ of temperature, fruit juice after freeze concentration thaws at 8 ℃ of temperature, clarification naturally, and the astringent taste material of part is separated out with the form of precipitation, thereby reduces the bitterness sense of the body of making wine.
In fruit juice concentrate, add tartrate, make total acid content reach 8 g/L(in tartrate), adding the fruit wine yeast 36 g(add-ons after domestication is 200 ppm), leavening temperature is controlled at 8 ℃, and fermentation time is 30 days.
After fermentation ends, alcoholic strength is 14.5%vol, and residual sugar content is 3.2 g/L, adds 21.6 g potassium metabisulfite (SO
2content is 60 ppm) stop fermenting.
Naturally after clarification, pour in down a chimney, 12 ℃ refrigerate ageing 10 months, add glue under 72 g bentonite (content is 400 ppm), diatomite filtration after cold steady processing, and sterile filling obtains lichee dry wine finished product.
Lichee dry wine alcoholic strength by aforesaid method gained is 14.5%vol, total sugar content is 3.2 g/L, and total acid content is that 6.8 g/L(are in tartrate), volatile acid content is that 0.45 g/L(is with acetometer), sugar-free extract content is 28 g/L, and the smell of fruits is very sweet, wine body is soft, comfortable tasty and refreshing.
Embodiment 3:
Choose the black leaf lichee of ripening degree the best, after choosing fruit, rinsing, the de-core of peeling, squeeze into juice, get the new fruit drink of 600 L, add 100 g potassium metabisulfite (SO
2content is 80 ppm) to prevent Lychee juice oxidation, the PVPP(content that adds 250 g is 400 ppm) clarification filtration.
Clear juice, in-8 ℃ of freeze concentration, when fruit juice sugar degree reaches 220g/L, is stopped to freeze concentration, obtain fruit juice concentrate approximately 360 L.
After being kept in cold storage 24 hours at-18 ℃ of temperature, fruit juice after freeze concentration thaws at 8 ℃ of temperature, clarification naturally, and the astringent taste material of part is separated out with the form of precipitation, thereby reduces the bitterness sense of the body of making wine.
In fruit juice concentrate, add tartrate, make total acid content reach 6 g/L(in tartrate), adding the fruit wine yeast 72 g(add-ons after domestication is 300 ppm), leavening temperature is controlled at 13 ℃, and fermentation time is 40 days.
After fermentation ends, alcoholic strength is 14.5%vol, and residual sugar content is 3.2 g/L, adds 40 g potassium metabisulfite (SO
2content is 60 ppm) stop fermenting.
Naturally after clarification, pour in down a chimney, 12 ℃ refrigerate ageing 10 months, add glue under 150 g bentonite (content is 400 ppm), diatomite filtration after cold steady processing, and sterile filling obtains lichee dry wine finished product.
Lichee dry wine wine degree by aforesaid method gained is 14.5%vol, total sugar content is 3.2 g/L, and total acid content is that 6 g/L(are in tartrate), volatile acid content is that 0.40g/L(is with acetometer), sugar-free extract content is 24 g/L, and the smell of fruits is very sweet, wine body is soft, comfortable tasty and refreshing.
The above embodiment has only expressed embodiments of the present invention; it describes comparatively concrete and detailed; but can not therefore be interpreted as the restriction to the scope of the claims of the present invention; as long as employing is equal to the technical scheme that the form of replacement or equivalent transformation obtains, within all should dropping on protection scope of the present invention.
Claims (9)
1. a method for high sugar-fermenting lichee dry wine, is characterized in that comprising the steps:
(1) choose ripe lichee fresh fruit, after the de-core of peeling, squeeze into juice, and add potassium metabisulfite;
(2) the fresh lichee juice squeezing in selecting step (1), and freeze concentration after adding cross-linked polyvinylpyrrolidone to filter;
(3) thaw after above-mentioned fruit juice after concentrated is kept in cold storage 24～36 hours, clarification naturally, removes and precipitates;
(4) adjust acidity, then add fruit wine yeast, make its content reach 200 ~ 300ppm, temperature controlled fermentation;
(5) treat alcoholic strength to 14% ~ 15%vol, sugar degree be take glucose meter as 4g/L is when following, adds potassium metabisulfite to stop fermentation;
(6) naturally after clarification, pour in down a chimney, at 10～12 ℃ of temperature, refrigerate ageing 6～10 months, glue under bentonite, diatomite filtration after cold steady processing;
(7) sterile filling finished product.
2. the method for a kind of high sugar-fermenting lichee dry wine according to claim 1, is characterized in that: the potassium metabisulfite adding in step (1) makes SO
2content be 60 ~ 100ppm.
3. the method for a kind of high sugar-fermenting lichee dry wine according to claim 1, is characterized in that: after the cross-linked polyvinylpyrrolidone adding in step (2), its content is 350 ~ 450ppm.
4. the method for a kind of high sugar-fermenting lichee dry wine according to claim 3, is characterized in that: in step (2), the temperature of freeze concentration is-6～-8 ℃, when sugar degree reaches 220～300 g/L with glucose meter, stops freeze concentration.
5. the method for a kind of high sugar-fermenting lichee dry wine according to claim 1, is characterized in that: the temperature that keeps in cold storage in step (3) is-18～-20 ℃, described in to thaw be that low temperature thaws at 4～8 ℃ of temperature.
6. the method for a kind of high sugar-fermenting lichee dry wine according to claim 1, it is characterized in that: in step (4), adjusting acidity is to point in fruit juice concentrate to add tartrate, total acid content is adjusted to tartrate and counts 6～8 g/L, leavening temperature is controlled at 8～13 ℃, and fermentation time is controlled at 30～40 days.
7. the method for a kind of high sugar-fermenting lichee dry wine according to claim 1, is characterized in that: the potassium metabisulfite adding in step (5) makes SO
2content be 40 ~ 80ppm.
8. the method for a kind of high sugar-fermenting lichee dry wine according to claim 1, is characterized in that: step adds bentonite in (6), makes its content reach 350 ~ 450ppm.
9. according to the lichee dry wine of the method gained of a kind of high sugar-fermenting lichee dry wine described in claim 1～8 any one, it is characterized in that: alcoholic strength is 14%～15%vol; With glucose meter, total sugar content is 2～4 g/L; In tartrate, total acid content is 6～7.5 g/L; With acetometer, volatile acid content is 0.4～0.6 g/L; Sugar-free extract content is 20～30 g/L.
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| CN104560508A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Brewage method of litchi sparkling wine |
| CN104987971A (en) * | 2014-12-11 | 2015-10-21 | 惠州学院 | Lychee-averrhoa carambola sweet wine brewing method |
| CN105831218A (en) * | 2016-06-02 | 2016-08-10 | 云南连宸食品有限公司 | Blueberry-containing flower moon cake and manufacturing method thereof |
| CN109486608A (en) * | 2018-12-28 | 2019-03-19 | 广东省农业科学院果树研究所 | A method of litchi spirit is brewed using dried litchi |
| CN113604317A (en) * | 2021-09-17 | 2021-11-05 | 汕尾市青梅产业研究院 | Brewing method of green plum and litchi wine |
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Cited By (6)
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| CN109486608A (en) * | 2018-12-28 | 2019-03-19 | 广东省农业科学院果树研究所 | A method of litchi spirit is brewed using dried litchi |
| CN113604317A (en) * | 2021-09-17 | 2021-11-05 | 汕尾市青梅产业研究院 | Brewing method of green plum and litchi wine |
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Address after: 13 No. 516000 Guangdong province Huizhou city Huicheng District Subdistrict Office Huize road gate Patentee after: GUANGDONG ZHENZHOU LYCHEE INDUSTRY CO., LTD. Address before: 516000, No. 16, Shuikou Avenue, Shuikou Subdistrict Office, Huicheng District, Guangdong, Huizhou Patentee before: GUANGDONG ZHENZHOU LYCHEE INDUSTRY CO., LTD. |
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